It's been a while since there's been an update, but I have an excuse. Well something that I'm using as an excuse. I'm pregnant!
I was extraordinarily sick for the first trimester, and am just now getting back into the groove of things. Chris deserves a nice, home cooked meal, so I did some laundry today, and then made him a casserole. It's baking as we speak.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 can Campbell's Condensed Cream of Chicken Soup
1 cup Birds Eye® Sweet Garden Peas
2 cans (about 5 ounces each) tuna, drained
1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
2 tablespoons plain dry bread crumbs
Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl.
Bake the tuna mixture for 20 minutes or until hot and bubbling, with brown bread crumbs.
I added a little cheddar on top, too. Could be delicious!
